Pumpkin Mac and CheesePumpkin Mac and Cheese
Pumpkin Mac and Cheese
Pumpkin Mac and Cheese
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Recipe - ShopRite of Poughkeepsie
pumpkin-mac-and-cheese
Pumpkin Mac and Cheese
Prep Time10 Minutes
Servings6
Cook Time15 Minutes
Ingredients
1 sleeve Bowl & Basket Golden Round Crackers, crushed
4-6 Fresh Sage Leaves, chopped
4 tbsp Bowl & Basket Unsalted Butter, divided
1 lb box Bowl & Basket Spirals Pasta
1 can Bowl & Basket Evaporated Milk
1 can Wholesome Pantry Canned Pumpkin
8 oz Bowl & Basket Shredded Cheddar Cheese
Salt
Black Pepper
Directions
  1. Preheat the oven to 350 degrees. In a small bowl, combine crushed crackers, chopped sage and 2 tbsp melted butter until well mixed. Set aside.
  2. Bring a large pot of salted water to a boil and cook pasta according to package directions for al dente. Drain.
  3. While water is boiling, prepare the sauce. Heat the remaining 2 tbsp melted butter in a skillet over medium heat, then stir in the evaporated milk. Bring to a simmer, then stir in pumpkin until smooth. Stir in cheese and continue to stir until sauce is melted and smooth. Remove from heat and add salt and pepper to taste.
  4. Stir cooked pasta into the cheese sauce until well coated, then pour mac and cheese into a 9x13 baking dish coated with cooking spray (if your skillet is oven safe, you can skip this and just keep the macaroni in the skillet for baking).
  5. Top mac and cheese with crushed cracker mixture, then place in the oven and bake for 10 minutes or until top is golden brown.
  6. Remove from the oven and let cool slightly before serving.
10 minutes
Prep Time
15 minutes
Cook Time
6
Servings

Shop Ingredients

Makes 6 servings
1 sleeve Bowl & Basket Golden Round Crackers, crushed
Bowl & Basket Golden Rounds Crackers, 4 count, 13.7 oz
Bowl & Basket Golden Rounds Crackers, 4 count, 13.7 oz
$3.49$0.25/oz
4-6 Fresh Sage Leaves, chopped
Goodness Gardens Farm Fresh Singles Sage, 0.25 oz
Goodness Gardens Farm Fresh Singles Sage, 0.25 oz
$0.99$3.96/oz
4 tbsp Bowl & Basket Unsalted Butter, divided
Bowl & Basket Whipped Unsalted Butter, 8 oz
Bowl & Basket Whipped Unsalted Butter, 8 oz
$2.99$0.37/oz
1 lb box Bowl & Basket Spirals Pasta
Bowl & Basket Spirals No. 88 Pasta, 16 oz
Bowl & Basket Spirals No. 88 Pasta, 16 oz
$1.39$0.09/oz
1 can Bowl & Basket Evaporated Milk
Bowl & Basket Evaporated Milk, Leche Evaporada, 12 fl oz
Bowl & Basket Evaporated Milk, Leche Evaporada, 12 fl oz
On Sale!
$1.19 was $1.79$0.10/fl oz
1 can Wholesome Pantry Canned Pumpkin
Wholesome Pantry Organic Pumpkin, 15 oz
Wholesome Pantry Organic Pumpkin, 15 oz
$2.99$0.20/oz
8 oz Bowl & Basket Shredded Cheddar Cheese
Bowl & Basket Shredded Sharp Cheddar Natural Cheese, 16 oz
Bowl & Basket Shredded Sharp Cheddar Natural Cheese, 16 oz
$4.89$0.31/oz
Salt
Diamond Crystal Salt Co. Fine Kosher Baking Salt, 8.5 oz
Diamond Crystal Salt Co. Fine Kosher Baking Salt, 8.5 oz
$4.99$0.59/oz
Black Pepper
McCormick Coarse Ground Black Pepper, 3.12 oz
McCormick Coarse Ground Black Pepper, 3.12 oz
$5.99$1.92/oz

Directions

  1. Preheat the oven to 350 degrees. In a small bowl, combine crushed crackers, chopped sage and 2 tbsp melted butter until well mixed. Set aside.
  2. Bring a large pot of salted water to a boil and cook pasta according to package directions for al dente. Drain.
  3. While water is boiling, prepare the sauce. Heat the remaining 2 tbsp melted butter in a skillet over medium heat, then stir in the evaporated milk. Bring to a simmer, then stir in pumpkin until smooth. Stir in cheese and continue to stir until sauce is melted and smooth. Remove from heat and add salt and pepper to taste.
  4. Stir cooked pasta into the cheese sauce until well coated, then pour mac and cheese into a 9x13 baking dish coated with cooking spray (if your skillet is oven safe, you can skip this and just keep the macaroni in the skillet for baking).
  5. Top mac and cheese with crushed cracker mixture, then place in the oven and bake for 10 minutes or until top is golden brown.
  6. Remove from the oven and let cool slightly before serving.